Flourless Chocolate Cake With Chocolate Ganache Topping Food

FLOURLESS CHOCOLATE CAKE WITH CHOCOLATE GANACHE

Steps:

• Preheat the oven to 375 degrees.
• Grease an 8" round cake pan. Cut a circle of wax paper to fit bottom of the pan. Insert the wax paper and grease it as well.
• Place 1 cup of the chocolate chips and the butter in a medium sized microwave-safe bowl. Microwave in 30 second increments, stirring after every 30 seconds, until the butter is melted. Stir until the chocolate chips melt and combine with the butter.
• Stir in the sugar, salt, coffee, and vanilla.
• Switch to a whisk and whisk in the eggs until the mixture is smooth.
• Add the cocoa powder and whisk just until combined.
• Spoon the batter into the pan. Bake for 25 minutes. The top will form a thin crust.
• Remove from the oven and cool in the pan for 5 minutes. Loosen the edges of the cake from the pan with a sharp, thin knife. Invert onto a serving plate (note: the edges may crackle a bit). Allow the cake to cool completely before proceeding.
• Combine the remaining 1 cup chocolate chips and heavy whipping cream in a microwave-safe bowl.
• Heat until the cream is hot but not bubbling.
• Stir until the chocolate chips melt and the mixture is very smooth.
• Pour the ganache over the top of the cake, spreading just to the edges.
• Allow the ganache to set for several hours (refrigerated or not) until ready to serve.

FLOURLESS CHOCOLATE CAKE WITH CHOCOLATE GANACHE

Steps:

• Preheat oven to 375 °F. Lightly grease a 9" removable bottom tart pan, springform pan, or cake pan. If using a cake pan, cut a piece of parchment paper to fit, place it in the bottom of the pan, and grease the parchment paper.
• Combine the semisweet chocolate and butter in a large microwave-safe bowl. Heat at 50% power in 1 minute increments until the butter is melted and the chocolate is soft, whisking between each microwave session. Whisk until the chocolate completely melts. Whisk in the sugar, salt, and vanilla. Add in the eggs, whisking until smooth, followed by the cocoa powder. Mix just to combine.
• Pour the batter into the prepared pan and bake for 20 minutes. The top should be just set, and an instant-read thermometer should register at least 200 °F when inserted into the center of the cake.
• Remove the cake from the oven and cool in the pan for 5 minutes. Loosen the edges with a knife and remove the sides (tart or springform pan) or invert onto a wire rack (cake pan) to fully cool.
• Combine the bittersweet chocolate and cream in a microwave-safe bowl and heat until the cream is hot, but not yet simmering. Remove from the microwave and stir with a spoon until the chocolate melts and the mixture is completely smooth. Spoon the ganache over the cake, spreading to almost the edges with an offset spatula. Add berries or sprinkle almonds on the ganache before it sets. Allow the ganache to fully cool before serving.

CHOCOLATE CAKE WITH GANACHE AND PRALINE TOPPING

Steps:

• To make the cake:.
• Preheat oven to 350. Spray a 9 inch cake pan with non-stick spray. Line with parchment paper. Spray parchment. Dust with flour, tapping out any excess.
• Place butter and cocoa powder in medium bowl. Pour 1/2 cup boiling water over; stir. Let stand 2 minutes; whisk until blended. Whisk flour, sugar, baking soda, and coarse salt in another medium bowl. Whisk buttermilk, egg, and vanilla in another large bowl. Gradually whisk cocoa mixture into buttermilk mixture; whisk until smooth. Add flour mixture in 3 additions, whisking to blend between additions (batter will be thin). Pour batter into prepared pan.
• Bake cake until tester inserted in center comes out clean, about 30 minutes. Cool in pan 10 minutes. Run knife around pan edges to release cake. Invert onto rack; remove pan and parchment. Cool completely.
• To make the Ganache:.
• Place chocolate and cream in microwave-safe bowl. Heat in microwave in 15 second intervals, stirring occasionally, until melted and smooth. Stir in butter. Let stand until spreadable, about 30 minutes. Spread over top and sides of cake. Chill 2 hours or up to 1 day.
• To make the Praline:.
• Stir first 3 ingredients in heavy large saucepan over medium-high heat until butter melts. Boil 1 minute without stirring. Remove from heat; whisk in sugar and vanilla. Add pecans; stir just to incorporate. Quickly pour praline mixture over cake. Spread just to edges (topping sets very quickly).
• Can be made a day ahead. Cover with cake dome and store at room temperature.

CHOCOLATE FANTASY CAKE WITH CHOCOLATE GANACHE ICING

Steps:

• Preheat oven to 350°F Grease a 9" springform pan with 1 tablespoon of the butter and dust with flour.
• In a metal bowl set over a pot of simmering water, melt the chocolate with the remaining 8 tablespoons of butter and stir occasionally until smooth and creamy.
• Remove from heat.
• Separate the eggs.
• In another bowl, use an electric mixer to beat the egg yolks together with the sugar and vanilla until thick, stopping to scrape the sides of the bowl once or twice, for about 3 minutes.
• In a third bowl, whisk the egg whites with the salt until stiff, for about two minutes.
• Slowly and gently fold the chocolate into the yolk mixture, adding just a little chocolate at a time to keep the eggs from scrambling.
• Fold in the egg whites.
• Pour the batter into the springform pan and bake in the center of the oven until spongy; for about 40 minutes.
• Remove from the oven, remove the springform ring and place the cake on a rack to cool completely.
• When the cake is cool, prepare the icing as follows.
• In a metal bowl set over a pot of simmering water, melt the chocolate with the cream, stirring constantly until smooth.
• Don't let the mixture boil.
• Remove from the heat.
• Use immediately or store, refrigerated in an airtight container, for up to 24 hours.
• Reheat in the top of a double boiler.
• To serve, spread the chocolate ganache icing over the cake.
• Top with raspberries or strawberries rolled in sugar and serve a small wedge of cake with a dollop of whipped cream (and a BAM of powdered sugar looks lovely as well).
• Enjoy!

DEATH BY CHOCOLATE FLOURLESS CAKE

Steps:

• For the cake: Preheat oven to 350 degrees.
• Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper and butter the paper. Wrap outside of pan with foil.
• Stir chocolate and butter in medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often.
• Beat egg yolks and 6 tablespoons sugar in large bowl until mixture is thick and pale, about 3 minutes if you use an electric mixer.
• Fold chocolate mixture and vanilla extract into yolk mixture.
• Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.
• Bake about 50 minutes or until cake top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack. Don't worry if the cake falls.
• Cut around pan sides to loosen cake and then remove pan sides. Invert cake onto a plate. Peel off parchment paper.
• For the glaze: Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth.
• To finish: Spread 1/2 cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes.
• Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. Serve at room temperature.

VEGAN CHOCOLATE CAKE WITH CHOCOLATE GANACHE FROSTING

Steps:

• Preheat oven to 350°F.
• In a large bowl mix flours, baking soda, baking powder, cocoa, salt, cinnamon, and sugar. In another bowl, mix 1/2 cup water, original soymilk, maple syrup, vinegar, vanilla extract, and almond extract. Pour wet ingredients slowly into dry, combining as you pour. Mix well to combine.
• Line two 9-inch cake pans with parchment paper, or waxed paper. Divide batter evenly into both cake pans. Bake 40 to 45 minutes, or until tester comes out clean. Remove from oven and let cool on wire racks about 30 minutes.
• To prepare frosting, put chocolate chips, vanilla soymilk, coffee, and syrup into a double boiler. Heat until chocolate chips melt, blend all ingredients. Set aside to cool, immersion blend about 1 minute. Cool in refrigerator about 1 hour. Warm slightly before frosting cake.
• (Also, the frosting recipe yields enough to frost 2 layer cakes. So, you'll definitely have more than enough. It's also really good melted as a topping on soy ice cream).